Job Description

DESIGNATION: Helpers
KNOWLEDGE AND SKILLS: ? Ability to lift and carry heavy items properly ? Basic cleaning and maintenance skills Operate, maintain and clean kitchen equipment
RESPONSIBILITES: ? Assisting cooks in work. ? Keeping utensils, machinery, food processing units surfaces & raw food items in ready use condition ? Cleaning all preparation surfaces & areas, prior & post use. ? Clearing, washing & stocking all utensils & vessels for use. ? Handling & moving utensils & food items for cooking. ? Pre preparation/processing of raw ingredients such as washing & peeling of vegetables, kneading flour dough, shifting & cleaning of raw pulses & cereals. ? Assisting during trays lay out, trolley, loading of food. ? Assisting during chapatti making & buffing. ? Help storekeeper/assistant in weighing row material to be issued. ? Maintain strict personal hygiene & wear appropriate aprons, caps, gloves, footwear during food handling. ? Maintenance of Sanitary environment of the department ? Assisting weekly washing & scrubbing of all rooms, door, windows, walls of the premises ? Daily & timely cleaning of meal preparation areas/ floors. ? Keeping the department surroundings clean. ? Disposing off all wastes timely & appropriately. ? Any other duty that may be assigned.

? Bring all the vessels to be cleaned from the setting area to the pot washing area ? Bring all the cleared hot cases, soup bowls and flasks to the pantry ? Remove all the left over to the bin ? Mix soap oil with water, scrub with scotch brite and wash with plain water and rinse with hot water ? Arrange the washed vessels neatly and place them back ? Keep the washing area always clean ? Liquid area items are also cleaned ? Any other duty that may be assigned
SUPERVISE: ? Clean tables or counters after patrons have finished dining ? Food waste discarding and segregation ? Wet and Dry waste segregation
PARTICIPATION: ? Participate in any programme/event organised by hospital ? Participate in training
Job description is dynamic and will change depending on the organizational requirement, periodically.